- 1 teaspoon extra-virgin olive oil, or to taste
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 15 fresh asparagus, cut into 1-inch pieces
- 2 cups chopped cooked chicken
- 12 grape tomatoes, quartered
- 1/4 cup finely chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
- Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.
04/04/2018
recipepes.com
Chicken Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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